Teenie Cakes™

| food, photography, edible gardening & more!

Carrot Cake Cookies with Oatmeal & Macadamias

Carrot Cake Cookies with Oats & Macadamias

I have a new favorite cookie.

Honest to goodness…these are the BEST cookies I’ve tasted in a very long time. These sandwiched cookies are a treat for the palate with or without the cream cheese filling. In fact, I would even consider placing these delectables alongside a beautifully set Sunday brunch table instead of muffins {gasp!…as I adore muffins}.

The first indication that these were a winner, is the cookie batter. If cookie batter tastes good enough to eat on its own, it’s a sure sign that good things are to come when you bake it. The second seal-the-deal hint is the way they smell when they’re baking and pulling them from the oven. My stomach groaned with excited anticipation I could hardly wait for them to cool to get the first taste. Now I know what I like…but when a discerning and sometimes picky palate takes a bite for the first time and the reflex response is a nod along with a grunted “Ummmm” and a raise of the eyebrow (or two), I’m giddy and jumping up and down again because Hubbs is in agreement before I’ve even mentioned how much I like them.

So besides the use of carrots, oats and delicious spices like cinnamon, nutmeg and ginger in the cookie dough, what makes these Carrot Cake Cookies with Oatmeal and Macadamias so good?

This cookie is versatile.
I added macadamias to the batter, but you can change these a myriad of ways and still enjoy its goodness. Adding coconut, cranberries instead of raisins, omit the nuts or add other nut meats instead of macadamias (walnuts, almonds, pecans). Other additions that would take it up a notch: chopped up candied ginger, more cinnamon.

Change the texture.
Texture can be either crispy or soft and chewy, depending on how you drop the cookie dough on the baking sheet, how you handle the dough or if you slightly flatten the tops of the cookie dough mounds before baking.

Sandwiched or not.
These cookies are so good, they can stand on their own with or without the cream cheese filling. If you make these large and chewy, adding some homemade (or store bought) vanilla ice cream to the middle would be fantastic. Also, crumble a cookie on top of a bowl of ice cream would be a treat too.

Size matters.

Cookie Scoop

I tested and played with making the cookies in different sizes. Using my largest cookie scoop, they were too large for my liking…but I could appreciate the larger cookie size being ideal for ice cream sandwiches.

A medium-sized cookie scoop was a better size. I turned the oven down to 325 degrees and baked the cookies for about 12 minutes, rotating the pan halfway through the baking time.

For the cookie images used in this post, I improvised to ensure that the cookies were more even and used my mini-whoopie pan, baking time about 10 minutes at 325 degrees. I still slightly flattened the tops with my fingertips to avoid a domed shaped cookie (I didn’t want little whoopies!).
[print_this]
Teenie Notes

  • I substituted 1 cup of all-purpose flour for a cup of whole wheat flour (change reflected in recipe).
  • Addition of 1/2 cup of coarsely chopped, dry roasted and unsalted macadamia nuts.
  • Your baking time will vary depending on the size of the cookies you make.
  • For the BEST results, refrigerate the cookie dough overnight. Keep unused batter refrigerated while you’re baking cookies.
  • Slightly flatten the cookie dough before baking (preference).
  • Rotate the pan half-way through the baking time to encourage more even baking and browning.
  • Depending on your preference of either a chewy or crispy cookie, you will want to test and gauge your ideal baking time. I prefer a softer cookie with this recipe mainly because as I tried to achieve a crispy cookie, the cookies seemed too dark.
    Other add-in suggestions
    • Candied or crystallized ginger, coarsely chopped
    • Dried cranberries
    • Dried cherries
    • Various other nuts like either almonds, pecans, walnuts
    • Shredded coconut
    • Mini chocolate chips
Carrot Cake Cookies with Oatmeal and Macadamias
source adapted and modified from Martha Stewart Living – Carrot Cake Sandwich Cookies

Yield will vary depending on size of cookies: about 25 sandwiched cookies – medium-sized

Cookies
Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar

2 large eggs, room temperature
1 teaspoon pure vanilla extract

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

2 cups old-fashion rolled oats
1 1/2 cups finely grated carrots (about 3 large OR 4 medium-sized carrots)
1 cup raisins
1/2 cup dry roasted, unsalted macadamias, coarsely chopped

Cream Cheese Frosting (recipe below)

Directions

In an electric mix with the paddle attachment, beat butter, brown and white sugars on medium speed until it’s light and fluffy. Add the eggs and vanilla, beating on medium speed until well combined.

Sift the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until combined. Add the flour mixture to the butter in 2-3 batches at a time; continue to mix on low speed until incorporated. Add the oats, carrots, raisins and other add-ins, gently folding into the batter. Refrigerate the cookie dough overnight for best baking results.

Baking
Preheat oven to 350 degrees for larger cookies; 325 degrees for smaller or medium-sized cookies.

Prepare baking sheets with silicone baking mats, parchment paper or spray with non-stick spray.

Using a cookie scoop, scoop dough on prepared baking sheet, spaced about 2 inches apart. With your fingertips, slightly flatten the tops of each cookie dough ball (this is optional depending on your preference).

Bake until browned and crisp, about 12-15 minutes for larger cookies; about 10-12 minutes for medium-sized cookies; about 10 minutes for smaller cookies. Rotate halfway through baking time.

Let the cookies cool on the pan for about 1-2 minutes before transferring to a cooking rack. Let them cool completely before frosting and sandwiching. Using a small spatula, spread a dollop of cream cheese frosting onto flat sides of cookies and sandwich together.

Store cookies in an airtight container in the refrigerator for up to 3 days.

Cream Cheese Frosting
Ingredients

8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract

Directions

Place cream cheese in a mixing bowl. Using a flat wooden spoon, beat cream cheese until smooth. Add butter and continue beating until smooth and blended. Sift in the confectioner’s sugar and continue beating until smooth. Add vanilla until combined.

Refrigerate any unused portions.

Carrot Cake Cookies with Oats & Macadamias

[/print_this]

Reader Interactions

Comments

  8. Muriel says

    Thanks so much for visiting my blog! I am just dying over yours right now! Your photos are amazing and these cookies, WOW! I will definitely be making these soon. Thanks again for stopping by.
    Muriel

  13. Georgia @ The Comfort of Cooking says

    Cristina, these cookies look magnificent! I love a good slice of carrot cake but for my waistline’s sake, need an alternative to a big hunk of cake! This will be perfect. I love your flavor combination with the oatmeal and macadamia nut, too. Wonderful recipe all around! Thanks so much for sharing.

  15. Alli says

    These look amazing! They kind of look like muffin tops, with their crisp edges. Yum! I can’t wait to try these!

  19. The Harried Cook says

    I love carrot cake and this is such a good idea… I love how good they look & I think I could eat a whole batch by myself 🙂 LOL… Thanks for sharing… This is a must-try!

    Love your blog… And congrats on making Top 9!

  22. Priscilla - She's Cookin' says

    I love carrot cake, so a crunchy carrot cake cookie with macadamia nuts is pure heaven in my book! Wonderful that they’re so versatile, but I like them just they are 🙂 Congrats on the Top 9!

  24. Jasmine says

    This is definitely on my list this weekend to make. Your Carrot Cake Cookies look de-lish. Have to try it. Are you on the Top 9 on foodbuzz? Congratulations. I will post after I make it and let you know my results. Thank you.

  26. Amy says

    These cookies sound delicious! They are so cute as well! I love the idea of turning a delicious cake into a cookie recipe, and I love even more that you have added oatmeal one of my favorite ingredients, and macadamias! Congrats on the Top 9!

  32. Chef Dennis says

    hi Cristina

    carrot cake cookies sound so very very good, especially with that cream cheese filling….wow….I love the addition of the macadamia nuts, what a wonderful added flavor to already delicious cookies!
    I would love to make these for my girls, I know they would enjoy them!
    cheers
    Dennis

  33. Sarah-Jane says

    Awesome. I’ve had a few attempts at carrot cake cookies – but they have been more like carrot cake than biscuits.

    Desperate to make these 🙂

  35. Barbara | VinoLuciStyle says

    You said they were good with or without the frosting but why would anyone ever not pair carrot cake with cream cheese frosting? 🙂

    Looking yummalicious…I should not look at blogs when hungry. Period.

  36. A little bit of everything says

    I’ve tried once carrot cookies and was so and so pleased with the results. After seeing yours I know this recipe is going to be a winner. Carrot and coconut and walnut – I’m already drooling.
    Thanks for sharing Cristina, have a wonderful weekend

  38. Roxan says

    Cristina, I haven’t stopped by in a while but so glad I did just now! These cookies look awesome. I have a bunch of shredded carrot in the fridge and wasn’t sure if I’d be able to use it all up. I’m making carrot muffins with them but if there is enough left over I’m totally making these too. I hope you have a wonderful weekend Cristina!

  39. redkathy says

    Don’t you just love it when a BIG SCORE come about!!! The cookies look beautiful and given their versatility would work perfect in my house.

  40. Liren says

    This is such a smart cookie! I adore carrot cake, so for me, this cookie is right up my alley! Love how versatile it is 🙂

  41. RKM says

    These look fantastic! They sound so healthy for you too. I could eat a bunch of these with a tall glass of ice cold milk. Thanks for sharing. Your photo is beautiful.

    • laura says

      agree with everything said here! can’t wait to try. will make a few small changes for extra health points! saving to cookmarked.com

[instagram-feed]